stanley Report post Posted January 3, 2020 1 hour ago, trphyhntr said: Did brine it and dry it to get the pellicle skin before smoking That's two words in one day!! 🤓 (Yes, BTW...... ) 1 Share this post Link to post Share on other sites
muledeerarea33? Report post Posted January 3, 2020 Your salmo salar looks good Stanley. 1 Share this post Link to post Share on other sites
Outdoor Writer Report post Posted January 3, 2020 19 hours ago, stanley said: Found some salmon on sale so broke out the old Brinkman today. 😉 Looks perfect, Stanley. 👍 I did some about two weeks ago, and coincidently we're having some tonight cold that is fixed like tuna salad. I break up a pretty decent size hunk and add mayonnaise, chopped onions, celery & pickled jalapenos. Flavor to taste with horseradish, a bit of chilli or chipotle powder, salt and pepper. Then squeeze some lime juice on top when on your plate. Another concoction is a dip. Shred a piece of salmon and mix with a pint of sour cream. I use dill, salt & pepper and chipotle power to spice it up. I usually eat it on crackers as an appetizer. Right now, I have two pork roasts for pulled pork and three slabs of ribs marinating in the fridge. They go in the smoker manana. 4 Share this post Link to post Share on other sites
trphyhntr Report post Posted January 3, 2020 Smoked fish quesadilla with some good Oaxaca cheese. 1 Share this post Link to post Share on other sites
bonecollector Report post Posted January 3, 2020 1 minute ago, trphyhntr said: Smoked fish quesadilla with some good Oaxaca cheese. Not a fan of that cheese Share this post Link to post Share on other sites
trphyhntr Report post Posted January 3, 2020 50 minutes ago, bonecollector said: Not a fan of that cheese 1 Share this post Link to post Share on other sites
azbirdhunter88 Report post Posted January 4, 2020 On 1/2/2020 at 4:54 PM, stanley said: Found some salmon on sale so broke out the old Brinkman today. 😉 That looks so good 1 Share this post Link to post Share on other sites
RodinAZ Report post Posted February 8, 2020 I see that Weber is getting into the pellet grill game. They proclaim minimal temperature variance. My gold lidded Traeger has a 25 degree temp swing either way. https://www.weber.com/US/en/grills/wood-pellet-grills/smokefire-series/ 1 Share this post Link to post Share on other sites
SpotNStalk Report post Posted February 10, 2020 On 12/30/2019 at 9:45 PM, Delw said: Pulled up in the Driveway this evening and the neighbor was out and looked like he had a pig on the table. so I had to go next door. they are cooking a full pig I figured in a pit in the back yard, then he showed me this caja china thing ma bob https://www.lacajachina.com/ I was needing a new smoker kinda but this thing looks promising . I dont like the taste of pellet smokers either I like wood. I have a cajachina and the thing is awesome . I’ve Used it now a few times for whole pigs and ribs and the “box” works great! 1 Share this post Link to post Share on other sites
Couzer Report post Posted February 10, 2020 Just made ribs last night, I’m not sure how but I did over cook them somehow. Still tasted ok but not as good as they usually are. Done with Pellet Smoker. Share this post Link to post Share on other sites
PRDATR Report post Posted February 10, 2020 2 hours ago, Vowell said: Just made ribs last night, I’m not sure how but I did over cook them somehow. Still tasted ok but not as good as they usually are. Done with Pellet Smoker. Do you use a Rib Rack so they cook upright? I would always forget to flip them once in a while and burn one side. I used one like this. https://www.walmart.com/ip/Brinkmann-812-9236-S-Non-stick-Rib-Rack/30579681?wmlspartner=wlpa&selectedSellerId=9260&adid=22222222227022624458&wl0=&wl1=g&wl2=c&wl3=42535492472&wl4=pla-81197526992&wl5=9030029&wl6=&wl7=&wl8=&wl9=pla&wl10=115780143&wl11=online&wl12=30579681&veh=sem&gclid=Cj0KCQiAm4TyBRDgARIsAOU75soIw3YfV9_9nRdm7ljnQB5zdadr7WF3AnGk6LVSmDYnr71neCYFdLgaApfkEALw_wcB Share this post Link to post Share on other sites
